Mulligatawny Soup

Submitted by: Lindsey Scurrah-Ramsdell
Delicious British/Indian Soup.

Serves: 6-8
Difficulty: Easy - for beginners

Cooking time:

Dietary guidance: g 

Tags: soup · delicious · chicken · curry · yummy · potato · comfort ·

Ingredients

2 TBSPs Butter
3 Stalks Celery (Sliced and diced)
1 Large Potato - Peeled and diced
2 Large Onoins - Chopped Finely
4 Cloves Garlic - Minced
2 Carrots - Diced
4 TSPs Curry Powder
1/4 Tsp ground Cloves
1/2 Tsp ground Ginger
1/2 Tsp ground Corriander
1/2 Tsp Cayenne Pepper
1 to 2 Tsp Sea Salt (add more if you need)
2 Tsp Pepper
8 Cups Chicken Broth
3 Cups Diced Chicken (Cooked)
3 Cups Cooked Rice (Day old works well)
2 Granny Smith Apples (Peeled and Grated)
2 TBSP Lemon Juice
1/2 Cup Smooth Peanut Butter (Optional)
2 or 3 Cups Fat Free Plain Yogurt

Method

In a large pot melt butter and saute Celery, Potato, Onion, Garlic, Carrot and seasonings for 5 minutes. Add Broth and simmer for 20 minutes. Add cooked Chicken, Rice, Apples, and Lemon Juice. Simmer for another 10 minutes. Before serving add Peanut Butter (optional) and Yogurt and heat to near boiling.

Note: You can also use brown rice in place of white rice if you want to add a little more fiber.

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